Help! Is My Beer Ruined?!

[Jiffster]

Started this fermentation yesterday. First time wth this carboy. Checked this morning and the lid was off!

View attachment ImageUploadedByHome Brew1470656290.312070.jpg

 

[bucketnative]

Probably will be fine. You need to figure out why the lid popped off like that, though so it doesn't happen on other batches. Is that blow-off tube too stiff, and did it pull the lid off?

 

[TurnipGreen]

So, long as active fermentation is happening you're fine. I can't quite tell from the photo, it looks like fermentation is starting? The constant push of CO2 from fermentation is what protects the beer.

I've had this happen a couple of times with a full layer of krausen and had no problems what so ever.

 

[catdaddy66]

Damn! I just used my big mouth bubbler for the first time today and pitched yeast then got ready for work. When I looked at it before leaving and it wasn't seated as thoroughly as I remember sealing it earlier. Hope it isn't an issue going forward.

Do you think your blow off tubing is too short and pulls sideways on the lid? It looks kinda like that in the pic.

 

[jjw5015]

Looks like the steep angle the blowoff is on, combined with the size of the tube, probably leveraged it right off. Like a bottle cap

 

[mongoose33]

I have the same setup. You have to support the blowoff tube so it doesn't create a twisting torque on the lid. Those universal lids are actually excellent so long as you're not torquing them like that.

 

[Jiffster]

When I put the lid back on it immediately began bubbling in the blow-off bottle so I do have active fermentation.

I noticed the lid wanted to pop out even with just Starsan in the carboy unless the bung was out. I figured the pressure (any at all) was causing that and the blowoff tube would resolve that.

The tube is torquing it a bit.

I used some gaffers tape to secure it. Hope it's ok.

 

[liquidcourage]

I've never used one of these before but I did see a picture yesterday where someone had used bungee cords to hold the lid shut and thought it was odd. I wonder if the kids like to come off during fermentation?

 

[TurnipGreen]

I end up using enough tubing that there is a full loop in my blow off tube because this happens to me otherwise.

It's a PITA.

 

[mongoose33]

I've never used one of these before but I did see a picture yesterday where someone had used bungee cords to hold the lid shut and thought it was odd. I wonder if the kids like to come off during fermentation?

Early on there were a lot of complaints about the universal lids. I'm reasonably certain this was a result of trying to use it in a way for which it wasn't intended.

I push mine down until they seal, but I do not try to push them all the way down. Once it has a solid seal and is securely in place, it works just fine. I have two fermenters, two universal lids, and both work fine.

What they lack is resistance to torquing such as with a blowoff tube. That can be mitigated by either supporting the blowoff tube so it doesn't torque the lid, or otherwise tying down the lid.

I have carry harnesses for my BMBs, and if I felt it necessary to tie the lid down, I could tie to the harness. I have never had to use a blowoff tube with these lids, but if I did, I'd support the tube and maybe even tie down the lid.

BTW, in the setup the OP has in the first post, what I'd do is take a pinch clamp (or c-clamp) and use it to support the blowoff tube as it goes into the jug. That is, you use the clamp and the jug to support the tube.

 

[Jiffster]

BTW, in the setup the OP has in the first post, what I'd do is take a pinch clamp (or c-clamp) and use it to support the blowoff tube as it goes into the jug. That is, you use the clamp and the jug to support the tube.

I'm not clear on how this would be applied.

 

[jjw5015]

I'm not familiar with these lids, but I would either a) use a stopper and airlock until I noticed a blowoff is necessary, or b) get a longer run of tubing so there is more slack and less flex in it

 

[Jiffster]

BTW, in the setup the OP has in the first post, what I'd do is take a pinch clamp (or c-clamp) and use it to support the blowoff tube as it goes into the jug. That is, you use the clamp and the jug to support the tube.

I'm not clear on how this would be applied.

Sorry for the double post.

 

[Jiffster]

I'm not familiar with these lids, but I would either a) use a stopper and airlock until I noticed a blowoff is necessary, or b) get a longer run of tubing so there is more slack and less flex in it

The bend is dictated by the ceiling height so a longer tube will not help.

 

[mongoose33]

I'm not clear on how this would be applied.

Here's what I mean--though almost any clamp that can grasp the blowoff tube would work:



You'd put this on/around the blowoff tube right where it enters the jug in which you keep your star-san or whatever fluid is creating the airlock. It would prevent the tube from moving any further into the jug. You might need to raise the jug or increase the fluid level in it.

 

[Jiffster]

Still not clear how this would be applied to my set-up.

Here's a pic of my current set-up.

View attachment ImageUploadedByHome Brew1470751253.959038.jpg

 

[mongoose33]

Still not clear how this would be applied to my set-up.

Here's a pic of my current set-up.

View attachment 365580

Put the clamp around the blowoff tube just above--or at--the mouth of the blowoff jug. Push the blowoff tube as high as you can before you do this to relieve stress on the lid.

In the pic in post 1 of this thread, it looks like there's a shelf above the fermenter, and there's something like a heating pad or some such on it.

I'd get rid of that shelf and let the blowoff tube extend higher in the chamber, and move that pad/blanket to the side or bottom of the fermenter.

If, in the end, none of this works well, you might consider doing a different blowoff apparatus where you use a normal stopper, cut the bottom off an airlock, push it into the stopper and connect a smaller bit of tubing to the cutoff piece of airlock. It doesn't look like you're in much danger of yeast blowing out of the fermenter so in that case the only issue is relieving the pressure in an airlocked system.

 

[ncbrewer]

Just a thought: I use a 7.9 gallon bucket for 5 gallon batches, with no blow-off. I control temperature. No problems.

 

[sleepspeaking]

Started this fermentation yesterday. First time wth this carboy. Checked this morning and the lid was off!

Jiffster,

Bro I'm sorry but I'm pretty sure your batch is completely ruined.
However I'm doing some research on the issue.
I'll need you go ahead with the batch as if nothing was wrong...
All the way through bottling.
Then package them safely and ship them to me.

With your help, we will get to the bottom of this.
Or at least to the bottom of those bottles.

 

[Jiffster]

Jiffster,



Bro I'm sorry but I'm pretty sure your batch is completely ruined.

However I'm doing some research on the issue.

I'll need you go ahead with the batch as if nothing was wrong...

All the way through bottling.

Then package them safely and ship them to me.



With your help, we will get to the bottom of this.

Or at least to the bottom of those bottles.

The willingness to sacrifice to help others has no limits on this board. Greatly appreciate it.

[emoji12][emoji482]

 

[Jiffster]

Put the clamp around the blowoff tube just above--or at--the mouth of the blowoff jug. Push the blowoff tube as high as you can before you do this to relieve stress on the lid.



In the pic in post 1 of this thread, it looks like there's a shelf above the fermenter, and there's something like a heating pad or some such on it.



I'd get rid of that shelf and let the blowoff tube extend higher in the chamber, and move that pad/blanket to the side or bottom of the fermenter.



If, in the end, none of this works well, you might consider doing a different blowoff apparatus where you use a normal stopper, cut the bottom off an airlock, push it into the stopper and connect a smaller bit of tubing to the cutoff piece of airlock. It doesn't look like you're in much danger of yeast blowing out of the fermenter so in that case the only issue is relieving the pressure in an airlocked system.

I see now.

Can't get rid of the shelf, it has cooling lines running through it. That's the former freezer section.

Yep, that's a heater mat.

My first time using that large blow off tube. I can use a smaller one.

Worst case I can just tape the lid down like I ended up doing. It's no big deal at all really.

 

[Jiffster]

Just a thought: I use a 7.9 gallon bucket for 5 gallon batches, with no blow-off. I control temperature. No problems.

I think it would be too tall for my ferm chamber (mini fridge).

 

[Jiffster]

Hmm...
After 54 hours it seems activity has slowed and no krausen has formed.

I don't notice and bubbling in blow off container. Maybe this big hose is holding most of the Co2?

Is this normal for Wyeast 1028?

It's set at 60F

By the way this is BierMuncher's Black Pearl Porter recipe.

OG 1.066

Pitched on 8-7-16

8-9-16
View attachment ImageUploadedByHome Brew1470823971.742456.jpg

8-10-16
View attachment ImageUploadedByHome Brew1470824003.277050.jpg

 

[mongoose33]

I had exactly the same result. Check out the "It's dead, Jim" thread.

I had nothing at 60 degrees after going on 2 days, despite having done a starter. I bumped it up about 5 degrees, to 65, and it took off.

 

[Jiffster]

I bumped it to 62 before heading to work. I'll bump it a little higher if it's not active this evening.

 

[ncbrewer]

I think it would be too tall for my ferm chamber (mini fridge).

My Vintner's 7.9 gallon bucket is a little shorter than my old 6.5 gallon bucket, but larger diameter. It's about 14.25" diameter (the lid) and about 14.5" tall (rough measurement because it's sitting in the swamp cooler).

 

[Jiffster]

Well.... Yesterday afternoon I checked and still no activity after raising temp to 62F for about 12 hours so I raised it to 64.

12 hours later (this morning) I checked and still no activity so I decided to take a hydro measurement. To my surprise it was 1.023.

I guess if finished with minimal visual signs in 3-4 days.

I set the temp to 65 to make sure it's finished.

OG 1.066
FG 1.023 (as of today)

ABV 5.64%

I was thinking about this ..... BierMuncher listed his fermentation temp as 60F in his original recipe.

He stated in a later post in that thread that his choice for that temp was not scientific, it was just what his basement temp was at that time of year.

So this means his fermentation temp was "ambient" temperature and not the temp of the fermenting wort.

My temp was taken, and set for, the temperature reading from the side of the carboy.

BierMuncher's actually temp could have been much higher than the 60 he listed. I guess if we were trying to follow his recipe we should target 60F as the ambient temp.